Stir-fried vegetable with mushrooms and quail eggs

Vegetables are a staple at our Sunday dinners. But sometimes, with the emphasis on the other meat dishes, the vegetable dish always end up as almost an after-thought. Not very exciting.

Which is why I am very happy with tonight’s vegetable dish. Here it is, our dinner tonight – pig stomach soup, steam pei dor, red rice wine chicken with black fungus, a small side dish of radish and garlic and the star of tonight. The magic, as you will discover, is in the sauce.

WhatsApp Image 2018-02-04 at 6.40.35 PM

Here are the ingredients:

  1. baby kailan
  2. mushroom
  3. quail eggs (hard boiled)

Method:

  1. Mix the sauce – two and a half tablespoons of oyster sauce, half tablespoon of brown sugar, hua diao wine (generous splash) and some water
  2. Season the oil with garlic and ginger shreds
  3. Stir fry the stalks first, then the mushrooms, and then the leaves.
  4. When the leaves are 80% cooked, throw in the cooked quail eggs.
  5. Keep sprinkling with water as you go, and when all the ingredients are in, pour in the sauce.
  6. Keep it heated till the alcohol in the hua diao wine has evaporated (else it will taste bitter).
  7. Serve!

My rascals love it and I earned a “this is nice, Mummy”.  A high praise.

Enjoy.

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